Linguine & Blushing Gorgonzola Cream Sauce

INGREDIENTS

12 oz

linguine pasta

2 tbsp

extra-virgin olive oil

large shallot, minced (1/3-1/2 c.)

garlic clove, minced

red pepper flakes

14 1/2

oz, can diced tomatoes, undrained, pulsed in a food processor until mostly smooth (about 5 1-second pulses)

1 1/2 cups

half & half

1/2 tsp

salt

1/2 tsp

sugar

1 cup

Gorgonzola cheese (lesser amount for a less assertive flavor)

1/2

c, chopped fresh basil